Skillet Gnocchi with Chard & White Beans

1 Tbsp plus 1 tsp EVOO
1 16oz package shelf stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped spinach
1 15-oz diced tomato with Italian seasonings
1 15-oz can white beans, rinsed
1/4 tsp freshly ground pepper
1/2 cup shredded part skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

Heat 1 tsp oil in a large nonstick skillet over medium heat.  Add gnocchi and cook, stirring often, until pumped and starting to brown, 5-7 minutes.  Transfer to a bowl. Add the remaining 1 tsp oil and onion to the pan and cook, stirring over medium heat for 2 minutes.  Stir in garlic and water.  Cover and cook until the onion is soft, 4-6 minutes.  Add spinach and cook, stirring, until starting to wilt 1-2 minutes.  Stir in tomatoes, beans and pepper and bring to a simmer.  Stir in the gnocchi and sprinkle with mozzarella and Parm.  Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.